This Chicken Marbella recipe is a delightful combination of savory and sweet flavors, making it a perfect dish for both family dinners and special occasions. The chicken marinated with olives, prunes, and capers creates a rich sauce that brings everything together beautifully.
Why make this recipe
Chicken Marbella is not just delicious; it’s also incredibly easy to prep ahead of time. The combination of sweet prunes and briny olives lends a sophisticated twist that will impress your guests. Plus, it offers a fantastic way to enjoy tender, juicy chicken with minimal effort.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
- 4 bone-in, skin-on chicken drumsticks (about 1.5 lbs / 680g)
- 1/2 cup pitted prunes, halved
- 1/2 cup green olives, pitted and halved
- 1/4 cup capers, drained
- 1/4 cup caper brine
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tbsp brown sugar, packed
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 2 tbsp chopped fresh parsley for garnish
How to make it
- Pat the chicken pieces dry with paper towels to remove excess moisture. Season generously with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Working in batches to avoid overcrowding, place the chicken skin-side down in the skillet. Cook undisturbed for 4 to 5 minutes until the skin is deep golden and crisp. Flip the chicken and brown the opposite side for an additional 2 minutes. Transfer the browned chicken to a plate and set aside.
- In a medium mixing bowl, combine prunes, olives, capers, caper brine, red wine vinegar, brown sugar, minced garlic, dried oregano, Dijon mustard, and the remaining 2 tablespoons of olive oil. Whisk until the sugar dissolves and the mixture emulsifies slightly.
- Add the white wine and stir to combine. Taste the marinade and adjust acidity if necessary.
- Place the seared chicken in a non-reactive dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated.
- Cover tightly with plastic wrap or seal the bag, pressing out excess air. Refrigerate for at least 4 hours, but preferably overnight.
- Preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator 30 minutes before roasting.
- Arrange the chicken pieces skin-side up in a single layer in a 13×9-inch baking dish or shallow roasting pan. Pour the marinade and solids over the chicken.
- Roast uncovered for 40 to 45 minutes, basting once halfway through with pan juices. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, transfer the chicken to a serving platter and tent loosely with foil to rest.
- Pour the pan juices through a fine-mesh sieve into a small saucepan, pressing to extract flavor. Skim off excess fat.
- Bring the liquid to a gentle simmer over medium heat and cook until slightly thickened, about 3 to 5 minutes. Taste and adjust seasoning.
- For a silkier sauce, whisk in a tablespoon of cold butter off the heat.
- Spoon the sauce over the chicken or serve in a gravy boat. Garnish with parsley before serving.
How to serve it
Serve Chicken Marbella hot, drizzled with its delicious sauce, alongside rice, roasted vegetables, or crusty bread to soak up the savory flavors. A fresh salad would also complement the dish perfectly.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months; just be sure to thaw it in the fridge before reheating.
Helpful tips
- For an even deeper flavor, marinate the chicken overnight.
- Use a meat thermometer for accurate cooking; it’s essential for ensuring the chicken is fully cooked.
- Don’t skimp on the searing step, as this creates a rich foundation of flavor.
Optional variations
- Swap out the prunes for dried cherries or apricots for a different sweetness.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
Frequently asked questions
Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken, but adjust the cooking time to prevent overcooking.
Is there a substitute for red wine vinegar?
You can use apple cider vinegar or white wine vinegar in place of red wine vinegar.
Can I make this dish ahead of time?
Absolutely! Marinating the chicken ahead not only saves time but also enhances the flavors immensely. Just bake it right before serving.
